Asian Alaska Salmon Noodle Soup
Ingredients:
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
1 package (16 oz.) frozen stir-fry vegetable mix (including sugar snap peas, carrots, mushrooms, onions)
1 package (3 oz.) Oriental or chicken flavor ramen-style soup
4 green onions, sliced
1 Tablespoon fresh grated ginger or 1 teaspoon ground ginger
2 cloves garlic, minced
1 Tablespoon soy sauce
1 teaspoon rice wine vinegar
1/2 teaspoon sesame oil
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
1 package (16 oz.) frozen stir-fry vegetable mix (including sugar snap peas, carrots, mushrooms, onions)
1 package (3 oz.) Oriental or chicken flavor ramen-style soup
4 green onions, sliced
1 Tablespoon fresh grated ginger or 1 teaspoon ground ginger
2 cloves garlic, minced
1 Tablespoon soy sauce
1 teaspoon rice wine vinegar
1/2 teaspoon sesame oil
Directions:
Drain and chunk Alaska salmon, removing skin and bones (if any).
Bring 5 cups water to boil in large saucepan.
Add stir-fry mix, cook 3 minutes.
Break ramen noodles into 4 pieces, stir into water.
Add onions, ginger, garlic, soy sauce, rice wine vinegar, sesame oil and ramen seasoning packet; simmer 3 minutes.
Stir salmon into soup; heat through. Serve immediately.
Makes 4 servings, about 2 quarts.
Drain and chunk Alaska salmon, removing skin and bones (if any).
Bring 5 cups water to boil in large saucepan.
Add stir-fry mix, cook 3 minutes.
Break ramen noodles into 4 pieces, stir into water.
Add onions, ginger, garlic, soy sauce, rice wine vinegar, sesame oil and ramen seasoning packet; simmer 3 minutes.
Stir salmon into soup; heat through. Serve immediately.
Makes 4 servings, about 2 quarts.
